Of all the recipes that I teach, this seems to be one of everyone's favorites. It is very easy to make and tastes just like the "real thing." The sweetness of the coconut matches perfectly with the slight spice of the chutney.
Ingredients
1 pound chicken tenders
1 cup gluten free flour blend
1 teaspoon salt
1/2 teaspoon pepper
1 cup coconut flakes
1 cup coarse gluten free bread crumbs
3 eggs
3 teaspoons canola oil
1 jar gluten free mango chutney
Directions
Preheat oven to 350.
In a shallow bowl, combine flour blend with salt and pepper. In another shallow bowl add coconut flakes and bread crumbs and mix together. Beat eggs in a third shallow bowl.
In a large skillet, heat oil over medium heat.
Dredge chicken tenders in the flour, then egg, then coconut/crumb mixture. Add to hot pan and brown slightly on both sides. Once browned, remove chicken from pan and place in a greased casserole. Bake at 350 for 15 minutes or until chicken is cooked through.
Serve with Mango Chutney.
Here are a few other quick and easy gluten-free recipes:
Gluten-Free Cocoa Brownies
Gluten-Free Berry Peach Bars
Gluten-Free Lime Honey Grilled Chicken
Gluten-Free White Chocolate Covered Coconut Strawberries
Gluten-Free Jalapeno Grilled Chicken
Gluten-Free Honey BBQ Sauce
Tuscan Quinoa Salad
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